4 thin, boneless, skinless chicken breasts
1 teaspoon seasoned salt (such as Lawry’s)
2 tablespoons olive oil
1/4 cup all-purpose flour
4 tablespoons unsalted butter
1/2 cup chopped pecans
3 cloves garlic, minced
1/3 cup chicken broth
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper
Prep Time: 10 mins
Cook Time: 25 mins
Place chicken between two pieces of plastic wrap and pound to about 1/2-inch thickness. Season both sides of the chicken with seasoned salt. Set aside. Heat olive oil in a large, heavy skillet over medium heat.
Lightly dredge the chicken in flour. Add chicken to the hot skillet. The chicken should sizzle. If not, allow oil to heat a little longer.
Sear chicken 4 to 5 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and set on a wire rack. Cover with foil.
Add butter to the skillet and allow it to melt. Add pecans and cook, stirring frequently, about 3 minutes or until the pecans are fragrant. The butter will foam up.
Add garlic and cook, stirring constantly, 1 minute. Add chicken broth and stir, scraping the bottom of the skillet to get the flavorful browned bits off the bottom.
Reduce heat to a simmer and add honey, salt and pepper. Cook, stirring frequently, until the mixture thickens — about 5 minutes. Serve chicken with sauce spooned on top.